If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: A low-calorie, filling recipe that's quite versatile. Switch out the peppers, switch out the proteins, add rice, serve on tortillas... you name it, you can do it with this dish. —mtlabor
- 1 tablespoon ground coriander
- 1 teaspoon cumin
- 3-4 chicken breasts, sliced
- 2 tablespoons olive oil, divided
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 poblano pepper, deseeded and cut into strips
- 1 onion, sliced thinly
- juice from 1 lime
- salt and pepper to taste
- Mix the coriander and cumin in a small bowl. Sprinkle the chicken slices with half of the mixture and set the other half aside. Sprinkle the chicken with salt and pepper also.
- Heat 1 tablespoon of the olive oil in a large skillet under medium high heat. Add all 3 peppers and onions. Cook until the vegetables are tender, about 7-8 minutes. Season with salt and pepper. Transfer mixture to medium bowl and set aside.
- Heat the remaining tablespoon of oil in the same skillet and add chicken. Cover and let cook through, about 7 minutes per side.
- When chicken is white throughout, push to 1 side of skillet and add pepper mixture back into skillet. Season the peppers with the remaining coriander/cumin mixture and lime juice. Heat everything through, about 2-3 more minutes. You can either mix everything together or serve peppers alongside chicken separately.
- This recipe was entered in the contest for Your Best Red Pepper Recipe